Olive Garden Minestrone Soup

3 Tablespoons Extra Virgin Olive Oil
1 cup chopped white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomato
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Heat three tablespoons of Olive Oil over medium heat in large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.